Panzanella Salad
Panzanella Salad is one of those recipes that doesn’t ask for much but gives back plenty. It’s the perfect mix of rustic and refreshing, with crispy toasted bread, juicy tomatoes, and a lemony vinaigrette that ties it all together.
There’s just something about a dish that makes the most out of what you already have, like a day-old loaf of bread and garden tomatoes, that feels like home. Whether you’re feeding family on the porch or bringing a dish to the church picnic, this salad is a sure crowd-pleaser.
Ingredients for Panzanella Salad
- Day-old bread
- Olive Oil
- Garlic Powder
- Onion Powder
- Salt
- Pepper
- Tomatoes
- Basil Leaves
- Mozzarella Pearls
- Red Onion
- White Balsamic Vinegar
- Lemon
- Shallot
- Fresh Parsley
- Garlic
Step-by-Step Instructions:
- Preheat the oven to 300°F.
- Tear bread into large chunks and spread on a baking sheet.
- Drizzle with olive oil, then sprinkle garlic powder, onion powder, salt, and pepper. Toss well.
- Bake for 10–15 minutes, flipping halfway, until golden and crisp. Let cool.
- Make the vinaigrette: Combine all vinaigrette ingredients in a bowl or jar. Whisk or shake well. Let sit while prepping veggies.
- Chop tomatoes and slice onion thin.
- In a large bowl, toss together bread, tomatoes, onion, and mozzarella.
- Pour vinaigrette over the top and gently toss. Let sit 15 minutes, then toss again.
- Transfer to a serving platter and top with fresh basil.
- Serve immediately.
Recipe Notes:
- Use cherry tomatoes, heirlooms, or a mix—whatever’s ripest.
- Try crumbled feta, shaved parmesan, or burrata instead of mozzarella.
- Add cucumbers for extra crunch or grilled corn for a sweet twist.
- Best eaten the same day, those juicy tomatoes will soften the bread as it sits.
More Recipes You Will Love:
A good panzanella is like a summer day on a plate, fresh, unfussy, and full of flavor. It’s one of those dishes that reminds you simple can be downright spectacular. So grab that loaf of bread that’s getting a little too crusty and turn it into something everyone will love.
Panzanella Salad
This fresh and hearty Panzanella Salad brings together crispy toasted bread, juicy tomatoes, mozzarella pearls, and fragrant basil, all tossed in a bright lemon and white balsamic vinaigrette. It’s a simple yet flavorful dish perfect for summer gatherings or an easy weeknight meal. Best enjoyed fresh the day it's made!
Ingredients
- Ingredients:
- 1 loaf of crusty day-old bread
- ¼ to ½ cup olive oil (depending on the bread)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 1 teaspoon pepper
- 4–5 cups tomatoes, chopped
- ½ cup torn basil leaves
- 8 oz mozzarella pearls
- 1 small red onion, halved and thinly sliced
- Vinaigrette Dressing:
- ¾ cup olive oil
- ⅓ cup white balsamic vinegar
- Juice + zest of one lemon
- 1 small shallot, minced
- ¼ cup chopped fresh parsley
- 2 cloves garlic, minced into a paste with 1 tsp salt
- 1 tsp black pepper
Instructions
- Preheat the oven to 300°F.
- Tear bread into large chunks and spread on a baking sheet.
- Drizzle with olive oil, then sprinkle garlic powder, salt, and pepper. Toss well.
- Bake for 10-15 minutes, flipping halfway, until golden and crisp. Let cool.
- Make the vinaigrette. Combine all vinaigrette ingredients in a bowl or jar. Whisk or shake well. Let sit while prepping veggies.
- Chop tomatoes and slice onion thin.
- In a large bowl, toss together bread, tomatoes, onion, and mozzarella.
- Pour vinaigrette over the top and gently toss. let sit for 15 minutes, then toss again.
- Transfer to a serving platter and top with fresh basil.
- Serve Immediately.
Notes
- Use cherry tomatoes, heirlooms, or a mix—whatever’s ripest.
- Try crumbled feta, shaved parmesan, or burrata instead of mozzarella.
- Add cucumbers for extra crunch or grilled corn for a sweet twist.
- Best eaten the same day, those juicy tomatoes will soften the bread as it sits.
